Enjoy the essence of the Mediterranean flavoures with this Greek salad, phyllo triangles, and tzatziki!
Ingredients
- FETA TRIANGLES:
- 3 phyllo pastry sheets, cut into 5cm strips
- 45ml (3 tbsp) butter, melted
- 125ml (½ cup) feta, crumbled
- TZATZIKI:
- 250ml (1 cup) Greek yoghurt
- 1 cucumber, peeled, seeded and grated
- zest of 1 lemon
- 5ml (1 tsp) garlic, finely chopped
- 5ml (1 tsp) ground cumin
- salt and freshly ground black pepper, to taste
- DRESSING:
- 15ml (1 tbsp) oregano, finely chopped
- 30ml (2 tbsp) lemon juice
- 15ml (1 tbsp) whole-grain mustard
- 5ml (1 tsp) garlic, finely chopped
- 60ml (¼ cup) olive oil
- 4 tomatoes, cut into wedges
- 125ml (½ cup) black olives
- 2 small cucumbers, halved, seeded and sliced
- 2 red onions, cut into wedges
- 200g grilled lamb, sliced
Instructions
1 Preheat the oven to 220°C.
2 For the triangles, brush a strip of phyllo pastry with butter. Place 10ml (2 tsp) of feta at the bottom of the strip and fold the pastry end over to form a triangle. Continue to fold the triangle over on itself until the end of the strip.
3 Place on a prepared baking tray. Brush the top of each triangle with butter. Repeat with the remaining pastry. Bake until golden, about 15 minutes.
4 For the tzatziki, combine the yoghurt, cucumber, lemon zest, garlic and cumin in a bowl, and season.
5 For the dressing, combine the oregano, lemon juice, whole-grain mustard, garlic and olive oil, and mix well.
6 Combine the tomatoes, olives, cucumber, red onion and lamb.
7 Place the salad on a serving dish, drizzle with dressing and serve with the tzatziki and feta triangles.
Recipe shared by Food&Home.
ALSO SEE:
Feature Image: Food&Home
